METHOD FOR THE DETERMINATION OF SALMONELLA

Abstract: The invention provides methods for the rapid determination/detection of Salmonella in samples from sources such as processed and raw foods and feeds, the environment, body fluids and biopsies, etc. The methods comprise an enrichment step and a determination step. The enrichment procedure involves selective conditions, notably the use of the selective substances tetrathionate and/or novobiocin or an increase in culturing temperature to 39-43 DEG C, favouring the early detection of Salmonella. The selective conditions are instituted as early as possible in the enrichment, thereby allowing an early determination of high specificity and sensitivity. The determination involves a variety of assays which are all different from traditional agar plating techniques. Also provided are special enrichment procedures for Salmonella in processed products, i.e. products which have been heat-treated, dried, cured, acidified etc.. In general, determination/detection of Salmonella can be performed within 24 hours from the institution of enrichment.

Description: METHOD FOR THE DETERMINATION OF SALMONELLA FIELD OF THE INVENTION The present invention relates to methods for enriching and determining Salmonella from a sample, such as a sample of a raw or processed food or feed product. GENERAL BACKGROUND Contamination with bacteria of species belonging to the genus Salmonella, in the following referred to as Salmonella, of raw and processed foods is a major problem in the food and feed industries. Since the Salmonella are ubiquitous, the sources of contamination are numerous with complex routes of transmission. All Salmonella are potentially pathogenic for humans, animals or both. Most serotypes show little host-specificity and may after ingestion cause salmonellosis, a gastro-intestinal disease, in humans. Although usually mild and self-limiting with recovery within a few days, infections of Salmonella may cause severe compli¬ cations among infants, elderly people and persons with under- lying diseases as the infection spreads from the intestinal tract to other systems of the body and may result in serious illness or even death. Another frequent problem is the immunological responses to the bacterial endotoxins, which may result in hypersensiti- vity reactions of immediate type (type 1) as well as of delayed type (type IV, cell mediated type) hypersensitivity. In order to control the contamination of foods in the indu¬ stry, there is a strong need for fast and reliable means of detecting Salmonella in raw as well as processed foods and feeds. The conventional methods for analysing such foods for Salmonella conventionally involves the steps of a non-selec¬ tive enrichment in e.g. buffered peptone water', followed by selective enrichment in broths facilitating the growth of Salmonella and inhibiting the growth of other bacteria and subsequent plating on Salmonella selective and/or indicative agar-media. Such a process is cumbersome and time-consuming and usually requires 3-5 days to produce a presumptive result. Over the years, several methodologies have been proposed for an accelerated detection of Salmonella in foods. Examples of these include enzyme immunoassays (EIA) (Beumer et al., 1991; Notermans and ernars, 1991; Emswiler-Rose et al. , 1991; D'Aoust and Sewell, 1988b) , immunodiffusion (D'Aoust and Sewell, 1988a; Bailey et al. , 1991), a latex agglutination assay (D'Aoust et al., 1987), a hydrophobic grid membrane filtration assay (Entis, 1986) , a selective motility enrich¬ ment technique (Holbrook et al., 1986), and conductance techniques (Smith et al., 1989). Despite the fact that these novel techniques provide more rapid results (42-48 hours) than traditional procedures, they have gained only little acceptance in the food industry. This reflects that there is a need in the industry for methods which further accelerate and simplify the detection of Salmonella in foods and feeds. Thus, there is a definite need for a procedure for fast detection of Salmonella . Such a procedure should be sensi¬ tive, specific, and reliable. For instance, a procedure which is able to detect as little as 1 Salmonella per 25 g of sample within 24 hours, the percentage of false positives being less than 10% and the percentage of true positives being at least 80% compared to a standard cultural protocol would be desirable. SUMMARY OF THE INVENTION It has surprisingly been found by the inventors that primary enrichment of a sample of raw food in a buffered Salmonella- selective medium at 37°C-43°C for as short a period as 19 hours is an effective means of enriching Salmonella present in the initial sample in a way which ensures that an ELISA performed on the enriched samples is highly specific and at least as sensitive as the standard cultural methods for detecting Salmonella in samples of raw products. It has further been found that a primary enrichment of a sample of processed food products (even in a non-selective medium) followed, after a period of time, by an elevation in temperature from about 37°C to 40°C-43°C is an effective means of enriching Salmonella present in the initial sample in a way which ensures that an ELISA performed on the enriched samples after 19 hours is highly specific and is at least as sensitive as the standard cultural methods for detecting Salmonella in samples of processed products. The determination performed following the enrichment may be preceded by a selective post-enrichment in order to dilute food-components which might possibly interfere non-specifi¬ cally in the subsequent analyses. To compensate for the dilution of Salmonella, the post-enrichment is normally performed for a period of time in the range of about 2 to about 6 hours at a temperature in the range of about 40°C- 43°C. More specifically, the duration of the post-enrichment is advantageously in the range of about 2.0-4.5 hours, pre- ferably in the range of 2.5-3.5 hours, and most preferably the duration of the post-enrichment is about 3 hours. Whether such a selective pos -enrichment should be performed mainly depends on the characteristics of the assay employed in the determination step: In case the assay is substantially insen- sitive to otherwise interfering or even cross-reacting sub¬ stances in the assayed sample, there is no need for such a post-enrichment. The invention is based on the above-mentioned and other findings and utilizes a strategy where Salmonella is sub- jected to a selective enrichment as soon as the cells are ready therefor. The main philosophy behind this is to inhibit competing microflora, so that overgrowth of Salmonella by the microflora is counteracted, also with respect to the capabi¬ lity of competing microflora to be detected in the determina- tion. Even though counteracting the overgrowth of Salmonella by the strategy according to the present invention will also to some extent apply a selection pressure on Salmonella, the balanced selectivity utilized according to the invention is nevertheless in great favour of Salmonella with respect to obtaining a successful detection of any Salmonella in a sample, such as will appear from the following description and documentation. Expressed in another manner, the present invention is prima¬ rily based on the idea of adapting the enrichment procedure to the determination procedure, rather than adapting the determination procedure to a classical enrichment procedure, the latter being the conventional approach. Particular fea¬ tures of the invention are based on the discoveries that by combining the selective substance tetrathionate with an elevated incubation temperature, a particularly high sensitivity and specificity with regard to detection of Salmonella is obtained, especially in raw products, and by combining the use of the antibiotic agent novobiocin with an elevated incubation temperature, correspondingly excellent results are obtained, especially in processed products. In summary, the invention provides novel methods which permit the detection of Salmonella within 24 hours with a very high degree of sensitivity and specificity. DETAILED DISCLOSURE OF THE INVENTION In the following, a number of definitions of terms used herein is given: In one aspect, the invention relates to a method for the determination of bacteria belonging to the genus Salmonella in a sample, in particular a raw sample, the method compri¬ sing one of the three enrichment procedures l)-3) explained below, and a determination to identify and/or quantify Salmo¬ nella present in the enrichment medium after the prolife¬ ration, the determination comprising an assay step which is based on the identification and/or quantification of a target molecule or a molecular interaction involving a target mole- cule and which is different from traditional agar plating techniques as defined herein. Examples of assays based on the identification and/or quantification of a target molecule or a molecular interaction involving a target molecule are: assays involving an immunological reaction, such as an immunoassay, e.g. a Radio Immune Assay (RIA) , an Enzyme Immune Assay (EIA) , an Enzyme Linked Immune Sorbent Assay (ELISA) , a Fluorescence Antibody technique (FA) , an immunoassay comprising the use of liposomes, micelles or liposome-like particles in the determination phase, an assay which involves immune immobilisation, an assay which involves immune agglutination such as latex agglutination; assays wherein the determination step comprises a DNA/DNA- hybridisation assay, a RNA/RNA-hybridisation assay or a DNA/RNA-hybridisation assay; assays wherein the determination step comprises a polymerase chain reaction (PCR) or similar in vitro nucleic acid multiplication steps; and assays where¬ in the determination step comprises the use of peptide nucleic acids (PNA; cf. Nielsen P E et al., 1991). According to the invention it is an advantage to limit the duration of the assay step. Normally the assay should have a duration of at the most 7 hours, but shorter durations are preferred, such as at the most 6, 5, 4, 3, 2, and 1 hours. Other interesting types of determination steps which may be a part of the method of the invention are listed in the follow- ing: determination steps comprising the use of lectines or similar assays involving receptor binding; determination steps comprising the use of bacteriophages (of which the bacteriophage Felix 01 is an especially interesting possibility) ; determination steps comprising a metabolic conversion by the Salmonella of a substance which results in a change in the electric resistance or impedance of the medium containing the Salmonella and wherein the detection of the Salmonella is accomplished by measuring this change; determination steps comprising an assay for the ability of Salmonella to migrate on or through an agar matrix; determination steps comprising an assay involving a filtra¬ tion step, wherein the bacteria are separated from the medium and are retained on a filter (here, an assay involving a hydrophobic grid membrane filter method (HGMF) i especially interesting) ; determination steps comprising an assay involving a radiome- tric method; and determination steps comprising an assay involving a chromatographic separation. Specific embodiments of such assays are to a large degree described in the references listed on page 2 in this specifi¬ cation. A large number of such assays are known in the art. In the examples section, the use of an ELISA assay is described, but it will be understood that such a choice is of limited impor¬ tance in carrying out the invention. For instance, assays involving hybridization between nucleic acids are also very interesting candidates, as such assays can be tuned to very high degrees of species specificity as well as of strain specificity. Further, such assays may be less 'sensitive to interference from other bacteria or substances, thus reducing the need for a selective post-enrichment and thereby sim- plifying the methods of the invention. It will be understood that the above-mentioned assays form part of the "determination step" by which is herein meant the phase of the method wherein the determination of Salmonella takes place. By the term "determination" is meant the quantitative or qualitative assessment of the presence of Salmonella in a sample. Frequently, a qualitative assessment is the goal of the method according to the invention, as the important thing often is to establish merely the presence or absence of Salmonella . However, in situations where either a certain limited contamination is tolerated or a quantitative assess¬ ment in itself is interesting (e.g. when assessing the level of Salmonella in a sample from an animal or a human being) the determination may be quantitative. In the latter case it is usually necessary to compare with an external standard containing a known amount of Salmonella, the standard being treated in a manner parallel to that of the sample. The assay employed may be any convenient assay for determi¬ ning the presence of Salmonella. However, the assay is not a "traditional agar plating technique" as used in many standard protocols for the detection of Salmonella, for instance the plating technique described in ISO 6579. An assay may be subject to interference resulting from non¬ specific interactions between substances contained in the original sample and components of the assay. Such interfe¬ rence may give rise to false-positive results as well as false-negative results. It will be understood that the problems caused by such inter¬ fering substances stem from the fact that the'initial concen¬ tration of non-microbiological material in the primary en¬ richment medium is high and will remain so throughout the primary enrichment, whereas the initial density of microor¬ ganisms (both Salmonella and others) is normally rather low. Thus, an enrichment procedure according to the invention will have no effect on the inherent interference of substances already present, whereas the enrichment procedure according to the invention will eliminate or greatly reduce interfe¬ rence from cross-reacting microorganisms. When used herein, the term "cross-reactivity" refers to the characteristic ability of non- Salmonella bacteria or mole¬ cules originating from non- Salmonella bacteria to elicit a false-positive result or signal. Accordingly a "cross reac¬ ting microorganism" exhibits cross-reactivity or "cross- reacts". It will be understood that cross-reactivity is a result of the presence of a common feature of the cross- reacting substance/microorganism and the Salmonella assayed for. Cross-reactivity should therefore be distinguished from non-specific phenomena such as non-specific interactions between substances and components of in an assay. Apart from an assay, the determination step may therefore comprise a "post-enrichment", by which term is meant a selec- tive enrichment performed by transferring material from the primary enrichment to a volume of a selective enrichment medium so as to dilute substances in the primary enrichment medium which might otherwise interfere in the assay. As mentioned above, the necessity for a post-enrichment is highly dependent on the type of assay employed and it is mainly when employing assays which are subject to the above- mentioned non-specific interactions that a post-enrichment will prove valuable. In this context the term "signal" refers to the measurable output of an assay testing for the presence of a chosen characteristic of Salmonella . Said characteristic may be any biological or chemical feature which distinguishes Salmonella from other microorganisms in the sample assayed for the presence of Salmonella, such as DNA-fragments, RNA-fragments, antigenic determinants, enzymes, receptors and other macromolecules. In the present context the term "cut-off value" refers to the minimal signal from an assay which is regarded as a positive signal. In the experiments performed utilising the ELISA-2 technique, this cut-off value is defined as two times the signal obtained when assaying a substantially Salmonella-free sample consisting of WASH, whereas the cut-off value in the experiments utilising the ELISA-1 technique is defined as a percentage of a well-defined standard sample of Salmonella (for details, cf. the example section) . Accordingly, in this context the term "positive signal", i.e. a final or presumptive result which states that the sample contains Salmonella, denotes a signal above a chosen cut-off value and the term "negative signal", i.e. a final or pre- sumptive result which states that the sample does not contain Salmonella, denotes a signal below the cut-off value. A "true-positive" signal or result is herein defined as a positive signal or result which can be confirmed when cul- turing from the medium of the primary enrichment which resulted in the positive signal. The culturing might be performed as described in example 5 herein. A "false-positive" signal or result is defined herein as a positive signal or result which cannot be confirmed when culturing from the medium of the primary enrichment which resulted in the positive signal in the determination. The culturing may e.g. be performed as described in example 5 herein. Correspondingly, a "false-negative" signal or result is defined as a negative signal or result which cannot be confirmed as negative when culturing from the medium of the primary enrichment which resulted in the negative signal in the determination. The term "sample" as used herein, defines any specimen taken from any possible source which is suspected of harbouring Salmonella. Thus, samples to be subjected to the method according to the invention may originate from sources such as raw and processed products (as defined below) , but also from sources such as faeces, gastric juice, urine, blood, lymph, cerebrospinal fluid, biopsies, and other samples taken from animals, including human beings. Another important group of samples are those of environmental origin: dust, swaps, fluff etc. By the term "product" is meant all kinds of samples which are investigated for the presence of Salmonella, whereas the term "processed product" is defined as a product, for instance a food or a feed, which has been exposed to any kind of pro¬ cessing (except freezing) that may lead to sublethal damage of Salmonella (e.g. heating, drying, curing, acidification) and which typically contains less than 5% by weight raw material as defined below. The term "raw product" or raw material is thus a product which has not been subjected to the above-mentioned processing. A raw product typically contains at least 5% by weight raw meat and/or fish, and/or - at least 5% by weight of raw egg, and/or at least 5% by weight of raw milk, and/or at least 5% by weight of raw vegetables and/or fruit, and/or at least 5% by weight of a environmental sample selected, e.g., from sewage, and faeces. Enrichment procedure 1) will be discussed first. This enrich¬ ment procedure comprises transferring the sample to an aque¬ ous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, tetrathionate and/or another selective substance being added to or generated in the medium before, simultaneously with or after the transfer, and keeping the resulting mixture at a temperature of at the most 38°C for a period of time after the transfer of the sample (pre-enrichment period) and then increasing the tem¬ perature of the mixture to 39-43°C and keeping the mixture at the increased temperature of 39-43°C for a period of time after the increase of the temperature (enrichment period) . Enrichment procedure 1) is characterized by utilisation of a selective substance, in particular tetrathionate. The growth medium used in the enrichment procedure above and in the other enrichment procedures according to the present invention is a medium containing basal assimilable nutrient sources, micronutrients and essential growth factors. The medium should have an osmotic pressure adapted for cultiva¬ tion of Salmonella and should be buffered to a pH in the range of 5.6 to 9.3. It is preferred that the medium is free from or substantially free from sugars, or, if the medium does contain sugars, that their concentration is so adapted to the buffer capacity of the medium that the pH of the medium will not be brought outside the above-mentioned range due to acid formation as a result of fermentation of the sugars, at least within the first 10-12 hours. An excellent medium fulfilling these criteria is buffered peptone water (BPW) . In the present context, the term "enrichment" simply desig¬ nates cultivation in an aqueous growth medium for Salmonella which facilitates the proliferation of Salmonella, whereas "pre-enrichment" designates a preceding cultivation at a temperature which is lower than the temperatures during the subsequent enrichment. A "primary enrichment" is substan¬ tially the first cultivation in an aqueous growth medium for Salmonella which takes place within the first 15-30 hours. The main strategy of enrichment procedure 1) is to apply a selective substance at an early stage of the procedure, thereby exposing non- Salmonella to inhibiting conditions as soon as possible, at the same time adapting the concentration of the selective substance and other conditions, including the temperature, so that only little inhibition of Salmonella will occur, and then, when Salmonella has adapted to the conditions, making the selective conditions more stringent by increasing the temperature, whereby Salmonella will show a good growth rate compared to many non- Salmonella and, in addition, the non- Salmonella will tend to produce less false positive due to less development of e.g. flagella which might interfere in e.g. a later ELISA determination. While the pre- enrichment period may have a length in the range 10 minutes to 8 hours, it is normally in the range from y_ hour to 7 hours and often in the range from 1 hours to 6% hours, such as in the range from 2 hours to 6 hours, in particular from 3 hours to 5 hours. A preferred length of the pre-enrichment period is about 4 hours. In the above enrichment procedure (and in the other enrich¬ ment procedure described herein) it is possible generate the selective substance in the growth medium at a certain point after the enrichment has commenced. Such a generation of selective substance is according to the invention preferably substantially instantaneous, but may be a gradient-like process, wherein the concentration of the selective substance slowly increases. When the selective substance is tetrathio¬ nate, the generation of tetrathionate is performed by keeping thiosulphate in the medium and later adding iodine, thereby obtaining tetrathionate in the medium. "Selective principles" when used herein, are means of facili- tating the growth of Salmonella relative to the growth of most other microorganisms (non- Salmonella) in an aqueous growth medium, i.e. a selective principle can be a substance (selective substance) which, when added to a Salmonella growth medium in a sufficient amount, inhibits the growth of Salmonella to a substantially lesser degree than most other microorganisms or a selective principle can be adjustment of a physical parameter, e.g. temperature, to a value which inhibits the growth of Salmonella to a substantially lesser degree than most other microorganisms. A selective principle further denotes a means which ensures that a chosen assay for detecting the presence of Salmonella performed after an enrichment which makes use of a selective principle will substantially not be influenced by the presence in the initial sample of otherwise cross-reacting microorganisms or molecules. Hence, "selective enrichment" denotes an enrichment procedure which makes use of a selective principle and consequently a "non-selective enrichment" is a enrichment procedure which does not make use of selective principles. It will be appreciated that other microorganisms might very well be present in the assayed sample and even in higher concentrations than the Salmonella tested for, but that these microorganisms do not interfere with the chosen assay, because their cross-reactivity is depressed as a consequence of the enrichment procedure. By a "primary selective enrichment" is meant a primary en¬ richment which is turned into a selective enrichment within the first 8 hours of the primary enrichment. In accordance with what is explained above, the terms "en¬ richment broth", "enrichment medium", "primary enrichment broth", "primary enrichment medium", "selective enrichment broth", "selective enrichment medium", "primary selective enrichment broth" and "primary selective enrichment medium" denote broths or media used for the corresponding enrich¬ ments. It will be understood that a primary selective enrichment has as its main objective to provide sufficient amounts of Salmo¬ nella in order to perform a determination for the presence of Salmonella which will result in a positive signal in an assay if any Salmonella were present in the initial sample. An enrichment procedure should therefore be evaluated with respect to its ability to enrich an initial small concentra¬ tion of Salmonella into a final sufficiently high concentra- tion of Salmonella in order to perform a successful assay. Therefore, the sensitivity of a combined method comprising an enrichment procedure and a determination for Salmonella is dependent of the efficiency of the enrichment as well as the sensitivity of the determination employed. The term "sensitivity" as used herein, is defined as the ability of a method to detect the Salmonella, if present, in the initial sample. If it is stated that a method has a better sensitivity than a standard protocol it means that the method statistically will find more true positive results than the standard protocol when testing a large number of random samples. The duration of the enrichment period is normally adapted so that the sum of the pre-enrichment period and the enrichment period is in the range of 10-48 hours, preferably 15-30 hours, in particular 17-24 hours, whereby any Salmonella in the sample will normally be multiplied to an acceptable level while, at the same time, the total duration of the enrichment procedure is satisfactorily short. It will by understood that wherever pre-enrichment and enrichment periods are discussed herein, the periods stated will be the total time under the conditions in question; although it is normally not pre¬ ferred, the pre-enrichment or enrichment period may be inter¬ rupted, e.g. when adding or generating a selective substance or for other reasons. Thus, the combination of a suitable concentration of tetra¬ thionate and a temperature in the range of 39-43°C makes it possible to obtain on the one hand an excellent growth of Salmonella and on the other hand a very substantial sup¬ pression of cross-reactions from non- Salmonella which would lead to false positives. While the concentration of tetra- thionate in the mixture may, in principle, be in the range of about 5-40 M or even outside that range, the•concentration of tetrathionate will normally be in the range of about 7-35 mM, usually in the range of about 9-30 mM and preferably in the range of about 11-28 mM, such as in the range of about 13-26 mM, e.g. about 14-25 mM, preferably in the range of about 15-23 mM and in many cases preferably in the range of about 16-22 mM, in particular in the range of about 17-21 mM such as about 18-20 mM. The most preferred concentration of tetrathionate is about 19 mM. As indicated above, the speci¬ fic concentration to be selected in particular situation will especially depend on the temperature and the presence of any other selective substances. As an interesting supplement to tetrathionate, novobiocin can be added in order to suppress Proteus and many Gram-positive bacteria. The optimum amount of Novobiocin is about 2.5 μg/ml. As a guideline, the pre¬ ferred temperature within the range of 39-43°C will normally be between 40 and 42°C during at least a substantial part of the enrichment period, in particular in the range between 40.5 and 41.5°C, most preferably 41°C. While the medium is buffered to a pH between 5.6 and 9.3 at the beginning of the enrichment procedure, it cannot be ruled out that in special cases, e.g. when working with samples of potentially acidic pH such as raw milk products, the pH will not remain in this range during the whole enrichment pro¬ cedure, although it is generally preferred that there is sufficient buffer capacity present to keep pH in the range. Within the range stated, it is preferred to keep pH in the subrange between 6.7 and 7.3, in particular just about 7.0. Preferably, the tetrathionate or other selective substance, such as novobiocin, is present in the medium prior to the addition of the sample to the medium. In the case of tetra¬ thionate, it is to be noted that this substance is normally produced in si tu by addition of iodine to the medium whereby the iodine will react with thiosulphate which has been added to the medium in advance. However, it will be understood that although it is normally not preferred, tetrathionate and/or another selective substance may be added to or generated in the medium at a time after the addition of the sample to the medium. In such case, the addition or generation of the selective substance will normally take place at the most 4 hours after the transfer, suitably at the most 2 hours after the transfer, preferably at the most 1 hour after the trans¬ fer or most preferably at the most 10 minutes after the transfer. While selenite, such as sodium hydrogen selenite (in the following termed selenite) , is a normally used selective substance in Salmonella enrichment, including the standard protocol, e.g., the AOAC, selenite is not a preferred sub¬ stance in the present context, in particular because it tends to incur problems with false positives. For this reason, it is preferred that no selenite is present in the enrichment medium, or that any presence of selenite is limited to a concentration which corresponds to the selenite concentration in a solution containing at the most 0.5% w/v sodium hydrogen selenite. An important feature of a combined primary selective enrich¬ ment and subsequent determination for the presence of Salmo¬ nella is the specificity; it will be understood that such a combined method might give rise to positive results which cannot be attributed to the presence of Salmonella. There¬ fore, a method like the methods according to the invention should also be evaluated with respect to its ability to avoid false-positive results. Thus, the conditions of the enrich¬ ment procedure are adapted to the determination so that a high quality determination is obtained. When used herein, the term "specificity" refers to the abi¬ lity of a method to avoid producing false-positive results or signals. It will be understood that a method producing a low number of false-positive results or signals is a method with a high degree of specificity. In order to assist the adaption, a set of simple and repro¬ ducible tests has been developed. Two of these' tests employ readily available standard pure cultures which are available from national collections, such as ATCC: Test 1) is a test for the ability of the method to detect Salmonella and is performed by performing the above-discussed enrichment and determination procedures wherein the selective enrichment medium has been inoculated with a strain of Salmo¬ nella to a starting concentration of about 15 cells/ml and 10% randomly selected minced raw meat has been added to the enrichment medium at the beginning of the enrichment period and the resulting mixture has been maintained at the tempera¬ ture or the temperatures for the enrichment period, and the test is considered as passed if it will produce, in the determination, a positive result in at least 90% of all cases when testing a panel of randomly chosen Salmonella serotypes. Test 2) is a test for the ability of the method to avoid false positives and is performed by performing the above- discussed enrichment procedure and the determination wherein the selective enrichment medium has been inoculated at the beginning of the enrichment period with a strain of one of the non- Salmonella species CitroJacter freundii , Escherichia coli, and Enterobacter cloacae, to a starting concentration thereof of about 100 cells/ml, the selective enrichment medium being substantially free from microorganisms other than the non- Salmonella strain inocu¬ lated, and the resulting mixture has been maintained at the temperature or the temperatures for the enrichment period, and the test is considered passed when the percentage of. false positives in the ' assay is at the most 15% within each species when testing a panel of 20 strains randomly selected from the non- Salmonella species. It will be understood that if a particular setup will not pass one or both of the tests, the person skilled in the art will understand how to fine-tune the conditions of the en¬ richment to the conditions of the determination, e.g. by increasing the enrichment temperature and/or the concentra¬ tion of the selective substance and/or decreasing the pre- enrichment time in case test (2) gives rise to too many false positives, and by, e.g., reducing the stringency of the selective principles in order to avoid false negatives in test (1) . While a minimum of true positives in test 1 is 90%, it is preferred that this number is higher, such as 92% or 95% or better 97% or even up to 99.5% or better 99.9% in test 1. In addition, test 2 should result in no more than 15% of false positives, preferably 12% or 10% or more preferably 7% or 5% and even down to 1% or ^%. A more ultimative test comprises a calibration of the method and the setup against the standard protocol NMKL no. 71 (Nordic Committee on Food Analysis method no. 71, 1991, fourth edition) , with the exceptions that RVS as defined herein is used instead of RV as defined herein and RVS is incubated at 42°C and that XLD as defined herein is also used as a plating medium, in such a manner that the determination results in at least 80% true positive results as defined herein compared to the standard protocol, and gives rise to at the most 10% of false positive results as defined herein when testing 100 samples of minced meat (test 3) , and the weight of the portion of sample to be tested by each of the two methods being 25 g, the 100 samples being provided from 10 different retails, each of which delivers 10 different samples, 20 of the samples provided having been inoculated with about 15 Salmonella typhimurium cells per sample and 20 of the samples provided having been inoculated with about 15 Salmonella enterititis cells per sample. In such a calibration, the minimum requirement may be 80% true positives by the method of the invention compared to the standard protocol, but the goal will often be higher such as 85%, 90%, 92%, 95%, 97%, 98%, 99%, and even 100% or even more true positives. With regard to the number of false positives, the maximum acceptable level will normally be 10%, but the goal will be lower percentages such as 8%, 5%, 3%, 2%, and 1% or even 0%. One of the advantages of the method of the invention is that it reduces the total detection time, compared with the stan¬ dard protocol. Thus, the sum of the enrichment procedure and the determination step will normally be at the most 56 hours (such as at most 48 hours, 40 hours, 34 hours, 32 hours, 28 hours) , but more realistic embodiments will normally produce results within 24 hours or even within 22 or 20 hours. The method described above is preferably used when determi¬ ning Salmonella in samples which are different from processed products, i.e raw products as defined above. Enrichment procedure 2) will now be described. This procedure involves transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, the growth medium with the sample being kept at a temperature of 39-42.5°C, tetrathionate and/or another selective substance being added to or generated in the medium before, simultaneously with or at the most 8 hours after the transfer, and keeping the resulting mixture at a temperature of 39-42.5°C for a period of time from the trans¬ fer (enrichment period) . The strategy of this enrichment procedure is to use the temperature as the main selective parameter right from the start of the enrichment procedure, tetrathionate and/or another selective substance being applied in adapted amounts preferably as soon as practically possible. With respect to details concerning this strategy, its coordination with the determination and tests l)-3), reference is made to the above discussion of enrichment procedure 1) and to the claims. However, an important variant in enrichment procedure 2) is where novobiocin is added to the medium as the only selective substance before, simultaneously with or after the transfer of the sample, the amount of novobiocin in this case being in the range of about 1 to 100 μg per ml, in particular 1-20 μg per ml, especially 2-13 μg per ml. In this case, the enrich¬ ment temperature is preferably in the range of 40-42°C. Finally, enrichment procedure 3) comprises transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, tetrathio¬ nate being added to or generated in the medium before, simul¬ taneously with or at the most 3 hours after the transfer, and keeping the resulting mixture at a temperature of about 36.0- 39.0°C for a period of time after the transfer of the sample (enrichment period) . Also with respect to this procedure, the discussion given above concerning procedure 1) is relevant to the extent appropriate, with the important exceptions that procedure 3) gives the best results when keeping the tempera¬ ture in the range of 36-39°C and that tetrathionate should be added or generated within about 1 hour, preferably within 5 minutes, from the addition of the sample. While all of the above variants are predominantly suitable in connection with raw samples, another major aspect of the invention relates to a method for enriching and determining Salmonella in particular in processed products. This aspect, which will be discussed in the following, comprises perfor¬ ming an enrichment procedure which comprises either a) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3 and containing substantially no bacterial growth-inhibiting substance, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time of at least 1 minute (pre-enrichment period) , and then increasing the temperature of the mixture to 39.5-43°C and optionally adding novobiocin and/or another selective substance and keeping the mixture at the increased temperature of 39.5-43°C for a period of time from the temperature increase (selective enrichment period) , or b) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, novobiocin and/or another selective substance being added to the medium before, simultaneous¬ ly with or after the transfer, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time from the transfer or the addition of novobiocin or another selective substance, whichever the later (pre- enrichment period) , and then increasing the temperature of the mixture to 39.5-43°C and optionally adding novobiocin or another selective substance and keeping the mixture at the increased temperature of 39.5-43°C for a period of time from the temperature increase (selective enrichment period) , or c) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, novobiocin being added to the medium before, simultaneously with or after the transfer, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time from the transfer or the addition of novobiocin or another selective substance, whichever the later (enrichment period) , and then performing a determination to identify and/or quan¬ tify Salmonella present in the enrichment medium after the proliferation. The strategy behind this aspect of the invention is, in principle, the same as the strategy behind the first-men¬ tioned aspect, that is, that the sample should be subjected to selective principles as soon as Salmonella is ready therefor, but the present aspect takes into special conside¬ rations that Salmonella in a processed sample is sublethally damaged and must be resuscitated appropriately before it can be subjected to any pronounced selectivity. The enrichment procedures according to this aspect of the invention are believed to be unique and advantageous, not only in connection with an assay determination (as defined above) to which they are perfectly adaptable, but also quite generally as enrichment procedures in their own right which can be used in combination with the conventional selective enrichment media (such as RV and TTB as defined below) as well as with conventional agar plating. However, for most purposes, the determination preferably comprises an assay step which is based on the identification and/or quantification of a target molecule or a molecular interac¬ tion involving a target molecule, and which assay step is different from agar plating as defined herein, confer the discussion in connection with the aspect especially relating to raw products. The conditions of each of the enrichment procedures are preferably so adapted to the determination that a test (test 4) comprising the enrichment procedure and the determination wherein the aqueous growth medium has been inoculated with heat-treated cells of a strain of Salmonella to a starting concentration of about 1000 heat-treated cells/ml and 5% non-fat dry milk has been added to the medium at the beginning of the enrichment procedure will produce, in the determination, a positive result in 90% of all cases when testing a panel of ran¬ domly chosen Salmonella serotypes, and a test (test 5) comprising the enrichment procedure and the determination, wherein the aqueous growth medium has been inoculated with a strain of one of the non- Salmonel ¬ la species Citrobacter freundii, Es cheri chi a col i , and Enterobacter cloacae, to a starting concentration thereof of about 100 cells/ml at the beginning of the enrichment procedure will give rise to a percentage of false positives in the determina¬ tion of at the most 25% within each species of a panel of 20 randomly selected species of the of the non- Salmonella strains. The heat treatment of the cells mentioned above should be performed in water at 51°C containing 0.85% NaCl for 10 minutes. Also in this aspect, a calibration against a standard cul¬ tural protocol, NMKL no. 71 (Nordic Committee on Food Analy¬ sis method no. 71, 1991, fourth edition) , is performed in such a manner that the determination results in at least 80% true positive results compared to the standard protocol, and gives rise to at the most 10% of false-positive results as defined herein when testing (test 6) a total of 50 samples of 50 g of milk powder randomly chosen with respect to batch and type, each sample being divided in a set of two parts of 25 g, one part of each set being subjected as sample to a method according to the invention for enriching and determi¬ ning Salmonella in particular in processed products and the other part of each set being subjected as sample to the standard cultural protocol, 25 of the 50 sets of 25 g parts being spiked in the following manner: one 25 g part of the set, subjected to the standard cultural protocol, is supplemented by adding, at the beginning of the enrichment procedure of the protocol, 0.1-1 g non-fat dry milk containing about 5 CFU Salmonel ¬ la panama or Salmonella typhimurium to the aqueous growth medium used in the protocol, - the other 25 g part of the set, subjected to a method . according to the invention for enriching and determining Salmonella in particular in processed products, is sup¬ plemented by adding, at the beginning of the enrichment procedure, 0.1-1 g non-fat dry milk containing about 5 CFU Salmonella panama or Salmonella typhimurium to the aqueous growth medium. "CFU" (Colony forming units) is determined using a conven¬ tional dilution and plating technique. With respect to the results to be aimed at in tests 4) -6), the same considerations apply as are discussed above in connection with the aspect in particular relating to raw products, with the exception that test 5 is generally some¬ what less stringent than the corresponding test 2 discussed above, such as will appear from the relevant claims. In variant a) or variant b) , the pre-enrichment period is normally at least i hour, such as 1-10 hours, preferably 1-8 hours, especially 2-6 hours, such as 3-5 hours and most preferably 314-4)4 hours. An especially preferred duration of the pre-enrichment period is about 3 hours. With respect to the total enrichment period, the duration of the determination step and the character of the assays, the same considerations apply as are discussed above. In all of the above aspects, the sample will be prepared according to the regulations which apply in ahy particular country to the particular field of product to which the sample pertains. Thus, sample preparation may comprise grin- ding, comminution, homogenisation, etc., in accordance with the well-known standard methods. EXAMPLES Materials and methods As Salmonella must be determined in concentrations as low as one bacterium in 25 g of food it is necessary to perform an enrichment of the sample prior to the ELISA analysis. The enrichment procedure used in the examples consists of a selective primary enrichment (15-30 hours) in accordance with the principles described above, and a post-enrichment in modified M-broth in some of the examples as a part of the determination step in order to dilute food components which might possibly interfere in the subsequent analyses. To compensate for the dilution of Salmonella the post enrichment is normally performed for a period of time in the range of about 2 to about 6 hours at a temperature in the temperature range from 40°C-43°C. The modification of the M-broth con¬ sists of adding either tetrathionate or novobiocin. Thus, the total enrichment procedure can be performed in a total of about 15 to about 36 hours. The following media were used in the experiments described in the examples below: API-20E system: Bio Merieux 20100. BGA: Brilliantgreen agar (Merck 7273/Oxoid CM 329). BPW: Buffered Peptone Water (Gibco 152* 03812/Oxoid CM501) . conjugate 1: Salmonella monoclonal antibody conjugated to the enzyme β-galactosidase (2 μg/ml) . conjugate 2 Salmonella polyclonal antibody conjugated to biotin. AV-GAL: Streptavidin conjugated to jS-galactosida- se (Zymed) diluted 2000 times in 1% bo¬ vine serum albumin. H-serum: Polyvalent H-serum (Difco 2406) LIA: Lysine Iron Agar (Difco 0849) MB: M-Broth (Difco 0940) . MBN: M-Broth supplemented with novobiocin (Sigma N 1628, 10 μg/ml) . O-serum: Polyvalent 0-se um (Difco 2264) . ONPG broth: 0-Nitrophenyl-3-D-galactopyranoside (Sigma N 1127) prepared as described by Cowan, 1974. particle sol. 2 Immunospheres (Dynabead ® (a registered trademark owned by Dynal, Norway), 2.0 mg/ml) coated with monoclonal antibodies directed against a Salmonella common fla- gellar antigen. particle sol. 1. Immunospheres (Dynabead ® (a registered trademark owned by Dynal, Norway) , 0.6 mg/ml) coated with monoclonal antibodies directed against a Salmonella common fla- gellar antigen. RV broth: Rappaport-Vassiliadis broth (Merck 7700) RVS broth: Rappaport-Vassiliadis broth (Oxoid CM 866) . RM: Raw medium: BPW supplemented with 17 g/1 NaS 2 0 3 (Merck 6516) of which a part is converted to tetrathionate by the addi¬ tion of 19 ml/1 Iodine solution. Iodine solution: 6 g Iodine (Merck 4761) + 5 g Kl (Merck 5043) + 20 ml H 2 0. STOP: Glycine buffer, 0.1 M, pH 10.5. SUB: 4-methylxιmbelliferyl-jS-galactosid, 100 μM, 1 mM MgCl 2 in 0.7% dimethylformamide. TSI: Triple-Sugar-Iron (Difco 0265) . TTB: Tetrathionate broth (Difco 0104) . Wash: PBS (phosphate buffered saline) + 0.1-i Triton-XlOO, pH 7.4. XLD: Xylose Lysine desoxycholate agar (Gibco 152-05600/Oxoid CM 469) . Lysine broth: 2 g L-lysine (Merck 5700) dissolved in 10 ml H 2 0 and added to 200 ml of Decarboxy- lase Base Moeller (Difco 0890) . Iron sulphite: Agar medium prepared as described by Ano¬ nymous, 1980. MX4: MB supplemented with 17 g/1 Na-S 2 0 3 (Merck 6516) of which a part is converted to tetrathionate by the addition of 20 μl/ml Iodine solution. All enriched samples were determined by the use of an ELISA- technique (Enzyme Linked Immune Sorbent Assay) on an auto¬ mated analyzer. The examples 3 - 8 were performed employing the EiaFoss™ Analyzer, an instrument designed by Foss Elec¬ tric, Denmark, for automated ELISA analyses, whereas the experiments in example 1 and 2 were performed employing a development model of the same instrument. ELISA-1: This ELISA analysis is based on the "sandwich-technique" using two different monoclonal antibodies directed against the Salmonella antigens. The antibodies react slightly with the native flagella, but strongly with a heat-treated extract of Salmonella. Therefore, the enriched samples are heat- treated at 100°C for 15 minutes as described in detail in example 1 before performing the ELISA. This heat-treatment kills/inactivates the Salmonella and other pathogenic bacteria. The ELISA is able to detect 10 5 cells per ml. The enrichment is adapted to ensure that the number or Salmonella is at least 10 5 per ml when enrichment is completed. The automated ELISA analysis on the EiaFoss™ Analyzer takes approximately 75 minutes, but can be performed manually, and can be described as follows: One test tube with WASH (negative control) and one test tube with 500 μl calibrator (a heat-treated suspension of Salmonella typhimurium diluted to a concentration of approximately 10 6 cells per ml) are placed in a sample disc together with test tubes containing 500 μl heat- treated samples. The samples are warmed up to 35°C and the analysis starts. ' 90 μl particle sol. 1 are added to each sample and incu¬ bated for 12J-2 minutes. Salmonella antigens present in the sample will react with antibody and form immune complexes on the surface of the immunospheres. The total surface area of the microspheres is very large, and this allows a fast and efficient binding between antibodies and antigens to take place. Unbound material is washed away with WASH while the immunospheres are retained in the side of the test tube by magnetic force. 130 μl conjugate 1 is then added and incubated 12 mi¬ nutes. The conjugated antibody binds to the immunosphere- antigen complex. This creates a "sandwich" with Salmonel ¬ la antigens as filling. Unbound marked antibody is washed away with WASH. 200 μl SUB is added and incubated 1214 minutes. The enzyme bound to the particles will split the substrate to a.o. 4-methylumbelliferγl, a fluorescent compound which is measured by a fluorescence detector (excitation 365 nm, emission 450 nm) . The enzyme reaction is stopped by adding 200 μl STOP. The concentration of 4-methylumbelliferyl is now measured by the detector and the concentration is proportional to the amount of Salmonella antigen present in the sample. The fluorescence signal for the individual sample is compared to a cut-off value, defined as 25% of the calibrator signal. Samples with a signal higher than or equal to the cut-off value are considered positive. Samples with a signal below the cut-off value are considered negative. ELISA- 2 : This ELISA analysis is based on the "sandwich-technique", too, using two different antibodies (one monoclonal and one polyclonal) against the Salmonella antigens. The antibodies also react slightly with the native flagella, but strongly with a heat-treated extract of Salmonella . Therefore, the enriched samples are heat-treated at 100°C for 15 minutes as described in detail in example 1 before performing the ELISA. This heat-treatment kills/inactivates the Salmonella and other pathogenic bacteria. The ELISA is able to detect 10 6 cells per ml. The ELISA analysis can be described as follows: One test tube with WASH (negative control) and one test tube with 500 μl positive control (a purified solution of Salmonella typhimurium flagellin diluted to a concentra¬ tion corresponding to a flagellin concentration in a cell suspension of approximately 10 6 cells per ml) are placed in a sample disc together with test tubes containing 500 μl heat-treated samples. - 60 μl particle sol. 2 which also contains 63 μg/ml conju¬ gate 2 are added to each sample and incubated 25 minutes. Salmonella antigens present in the sample will react with antibody and form immune complexes on the surface of the immunospheres. The biotin-conjugated antibody simultane- ously binds to the immunosphere-antigen complex. This creates a "sandwich" with Salmonella antigens as filling. The total area of the microspheres is very large, and this allows a fast and efficient binding between anti¬ bodies and antigens to take place. - Unbound material is washed away with WASH while the immunospheres are retained in the side of the test tube by magnetic force. 100 μl AV-GAL is then added and incubated for 20 minutes. AV-GAL binds to the immunosphere-antigen-antibody com¬ plex. Unbound AV-GAL is washed away with WASH. - 230 μl SUB is added and incubated for 8 minutes. The enzyme bound to the particles will split the substrate to a.o. 4-methylumbelliferyl, a fluorescent compound which is measured by a fluorescence detector (excitation 365 nm, emission 450 nm) . - The enzyme reaction is stopped by adding 230 μl STOP. The concentration of 4-methylumbelliferyl is now measured by the detector and the concentration is proportional to the amount of Salmonella antigen present in the sample. The fluorescence signal for the individual sample is compared to a cut-off value, defined as two times the signal of the negative control. Samples with a signal higher than or equal to the cut-off value are considered positive. Samples with a signal below the cut-off value are con¬ sidered negative. The antibodies employed in the above-described ELISAs may be provided by methods known to the person skilled in the art. A polyclonal antibody against Salmonella can for instance be produced by immunising rabbits with purified flagella follow¬ ing a standardised immunisation procedure. The rabbits are bled and the serum is isolated and purified also using stan¬ dard techniques. The antibodies are further purified by absorbtion of anti-serum comprising polyclonal antibodies using purified flagella from a cross-reacting Citrobacter freundii . A monoclonal antibody may be produced according to standard monoclonal antibody techniques using Salmonella flagellin as immunogen (for information on monoclonal antibodies, cf. i . a . Kδhler & Millstein, 1975) . EXAMPLE 1 Primary selective enrichment and determination of Salmonella in spiked samples of minced meat. Two portions of 1 g of a Salmonella-free minced meat sample were transferred to two test tubes each containing 10 ml of RM. An overnight culture (37°C) of Salmonella was diluted 10 5 times in a 0,85% NaCl solution, which resulted in a final concentration of Salmonella of about 3 X 10 3 cells/ml. 50 μl of this cell suspension was added to one of the above-men¬ tioned test tubes, giving rise to an average initial cell number of 15 cells per ml. Both test tubes were incubated for 24 hours at 41°C. Following enrichment, the test tubes were heated in boiling water for 15 minutes. After cooling, the heat-treated suspen¬ sions were subjected to an ELISA-2 analysis. TABLE 1 Salmonella used Serotype Number of spiked samples Salmonella thompson 5 Salmonella typhimurium 1 5 Salmonella greens ide 2 Salmonella dakar 2 Salmonella typhimurium 2 3 Salmonella wirchow 2 Salmonella kentucky 3 Salmonella heidelberg 2 Salmonella typhimurium TABLE 1 Salmonella used Serotype Number of spiked samples Salmonella weslaco Salmonella berta 3 Salmonella worthington 2 1 Isolated from chicken 2 Isolated from chicken A total of 34 minced meat samples were tested as described above (the pattern of contamination is indicated in table 1) . All 34 spiked samples showed positive reaction in the ELISA-2 analysis and none of the uncontaminated meat samples were found positive. Thus, the method of the invention for enriching Salmonella from raw food samples exhibits the ability to specifically enrich Salmonella from a concentration of about 15 cells/ml to above the level corresponding to the cut-off value of the ELISA-2 which is about 10 6 cells/ml. EXAMPLE 2 Temperature dependency of the method of example 1 25 minced meat samples were tested in a similar manner to the test in example 1, with the exception that the primary selec¬ tive enrichment was also performed at 37°C and 43°C. The scheme for the contamination of the meat samples was as listed in table 2. TABLE 2 Salmonella used Serotype Number of spiked samples Salmonella thompson 2 Salmonella typhimuri urn 1 3 Salmonella typhimuri urn 2 3 Salmonella wirchow 2 Salmonella kentucky 3 Salmonella heidelberg 2 Salmonella typhimurium 3 Salmonella weslaco 2 Salmonella berta 3 Salmonella worthington 2 1 Isolated from chicken 2 Isolated from chicken The results are listed in table 3 TABLE 3 Influence of temperature in primary selective enrichment * Considered as a false-positive ELISA-result. Thus, as can be clearly seen from the results above, the temperature optimum seems to be about 41°C. In order to further investigate the temperature dependency of the method, 9 samples of minced meat were tested as above at temperatures of 39°C, 40°C, 41°C and 42°C. The scheme of inoculation was as can be read from table 4: TABLE 4 Salmonella used Serotype Number of spiked samples Salmonella thompson 3 Salmonella typhimurium 1 2 Salmonella greens ide 2 Salmonella spp 2 Isolated from chicken The results of these tests are listed in table 5: TABLE 5 Influence of temperature in primary selective enrichment Temperature 39°C 40°C 41°C 42°C Un-inoculated samples No. of positives 0/9 0/9 0/9 0/9 Inoculated samples No. of positives 9/9 9/9 9/9 9/9 As can be clearly seen,* the method of example 1 is highly sensitive and highly specific in the total range of 39°C- 42°C. EXAMPLE 3 Selectivity of the primary selective enrichment for Salmonel la from raw and processed products. 25 different Salmonella strains and 11 different non- Salmo¬ nella strains were enriched under non-selective conditions in MB (37°C, 18 hours) , heat-treated for 15 minutes at 100°C and subsequently serially diluted 10-fold to 10.000 times dilu¬ tion. The 11 non- Salmonella strains were selected from 100 strains closely related to Salmonella and all showed (in an earlier experiment) weak to strong cross-reactivity in ELISA- 1 whereas the remaining 89 strains did not. The diluted suspensions were subjected to ELISA-1. The results are shown in table 6: TABLE 6 Percentage ELISA-1-positives * 10° dilution corresponds to a cell count of approximately 2 x 10 9 cells/ml. The same strains of Salmonella and non- Salmonella were also subjected to ELISA-1 subsequent to a primary selective en¬ richment particularly suitable for the enrichment of raw products: To a test tube containing 10 ml RM supplemented with 1.5 μg/ml novobiocin and 1 g of heat-treated (100°C for 15 mi¬ nutes) minced meat approximately 10 3 cells per ml were added. The test tube was then incubated at 41°C for 19 hours. Then 0.5 ml enriched suspension was transferred to 10 ml MBN which was then incubated for 3 hours at 42°C. The MBN was heat- treated, diluted and ELISA-1-tested as described above in this example. TABLE 7 Percentage ELISA-1-positives * 10° dilution corresponds to a cell count of approximately 5 x 10 8 cells/ml. Thus, as is evident from tables 6 and 7, the enrichment according to the invention is capable of removing any cross- reactivity of 10 of the 11 non- Salmonella strains which cross-reacted when enriched non-selectively. And, as can be seen, the Salmonella were to a much lesser degree affected by the selective primary selective enrichment. The same strains of Salmonella and non- Salmonella were also subjected to ELISA-l after a primary selective enrichment which in particular is suitable for the enrichment of pro- cessed products: Approximately 30 cells per ml were added to a test tube containing 10 ml of BPW supplemented with 2.5 μg/ml novobio¬ cin. The test tube was then incubated at 37°C for 4 hours. Immediately thereafter, the test tube was further incubated at 41°C for 15 hours. Then, 0.5 ml enriched suspension was transferred to 10 ml MBN which was then incubated for 3 hours at 42°C. The MBN was heat-treated, diluted and ELISA-1 tested as described above in this example. TABLE 8 Percentage ELISA-1-positives * 10° dilution corresponds to a cell count of approximately 5 x 10 8 cells/ml. Thus, as is evident from comparing tables 6 and 8, the en¬ richment according to the invention is capable of removing any cross-reactivity of 9 of the 11 non- Salmonella strains which cross-reacted when enriched non-selectively. However, the Salmonella were to a much lesser degree affected by the selective primary selective enrichment. EXAMPLE 4 Comparison of a standard cultural procedure and the primary selective enrichment and determination of Salmonella in raw products. A total of 54 raw samples (e.g. broilers, minced meat, egg white and egg yolk) were investigated for the presence of Salmonella using a standard cultural protocol utilising the enrichment procedures proposed by Nordic Committee on Food Analysis (NMKL no. 71) with the main exception that the RV was incubated at 42.5°C instead of 41.5°C: A sample of 25 g was mixed with 225 ml BPW in sterile stomacher bags and homogenized by hand for 15-20 seconds. The bags were incubated at 37°C ± 1°C for 18-24 hours. A portion of 0.1 ml was transferred to 10 ml of RV broth and incubated in a water bath at 42.5 ± 0.2°C for 20-24 hours. From the enriched RV broth a loopful was streaked onto BGA. Agar plates were incubated at 37 ± 1°C and inspected after 18-24 hours and rechecked after 48 hours. Four to six; suspicious colonies from each plate, if available, were inoculated into TSI, iron sulphite agar, lysine broth, ONPG broth and finally confirmed serologically by agglutination with polyvalent 0- and H-serum. Still dubious isolates were further identified using the API-20E system. The 54 samples were tested in parallel using a procedure according to the invention: A sample of 25 g was mixed and homogenized as described for the standard cultural method described above. The raw pro¬ ducts were mixed with 225 ml of RM supplemented with 1.5 μg/ml novobiocin. The RM with raw samples was incubated in a water bath at 41.5 ± 0.2°C for 19-24 hours. The samples were post-enriched for 3 hours in MBN and tested employing the ELISA-1-technique described in Example 3 above. Positive samples were verified by transferring 0.1 ml from RM to 10 ml RV broth which were incubated in a water bath at 42.5 ± 0.2°C for 20-24 hours. From the RV broth a loopful was streaked onto BGA, which was incubated at 37 ± 1°C for 18-24 hours. Suspicious colonies (one to three form each dish) were inocu¬ lated in TSI and LIA and confirmed serologically with polyvalent 0- and H-serum. Still dubious isolates were fur¬ ther identified using the API-20E system. When an ELISA-1- positive sample could not be verified by the above procedure, isolation of Salmonella was also attempted using TTB as selective enrichment broth. From RM, 1 ml was transferred to 10 ml TTB and incubated at 42.5°C for 18-24 hours, followed by subcultivation on BGA and XLD. Suspicious colonies were examined as described above. The results are presented in table 9: TABLE 9 Number of Salmonella positives Confirmed Positive by the positive by the Total number of standard cultural method according samples method to the invention 54 18 21 Hence, the combined method according to the invention is as least as sensitive in detecting Salmonella as the standard cultural method. No false positives were observed utilising the method according to the invention which indicates that the primary selective enrichment method is highly specific. EXAMPLE 5 Primary selective enrichment and determination of Salmonella in naturally contaminated samples of meat and bone meal and dried blood albumin using the method Ml. A total of 60 samples comprising 45 samples of meat and bone meal and 15 samples of dried blood albumin were investigated for the presence of Salmonella as follows: Ml: From each sample a 10 g portion was transferred to 160 ml BPW. The BPW with the sample was incubated at 37°C for 4 hours. Then the temperature was adjusted to 41°C and the incubation was continued for 15 hours. From each enrichment broth a portion of 0.5 ml was transferred to 10 ml of MBN and incubated at 42°C for 3 hours. The MBN was then heated in boiling water for 15 minutes and cooled under tap water prior to conducting an ELISA-1 assay. ELISA positive samples were verified by transferring 0.1 ml from the primary enrichment broth (BPW) to 10 ml RV broth and 1.0 ml to 10 ml TTB. The tubes containing RV and TTB were incubated at 43°C for 20-24 hours. From RV and TTB a loopful was streaked onto BGA and XLD which were incubated at 37°C for 18-24 hours. Suspicious colonies were inoculated in TSI and LIA and confirmed serologically with polyvalent 0-serum and H-serum. Still dubious isolates were further identified using the API-20E system. Further, the samples were investigated using a standard cultural protocol: Standard protocol: 10 g from each sample was transferred to 160 ml BPW and incubated at 37°C for 18-24 hours. Then portions of 0.1 ml and 1.0 ml of the enrichment broth were transferred to 10 ml RV broth and 1.0 ml to 10 ml TTB, respectively. The tubes containing RV and TTB were incubated at 43°C for 20-24 hours. From RV and TTB a loopful was streaked onto BGA and XLD which were incubated at 37°C for 18-24 hours. Suspicious colonies were inoculated in TSI and LIA and confirmed serologically with polyvalent 0-serum and H-serum. Still dubious isolates were further identified using the API-20E system. The results are presented in table 10 TABLE 10 Number of Salmonella positives Positives using the Total number Confirmed ELISA-1 standard cultural of samples positives using Ml protocol 60 31 26 As is apparent from the above table, the method Ml is more efficient in detecting Salmonella in the investigated samples of processed products than the standard cultural protocol. It is remarkable that no false positives have been observed using Ml. Thus, the selectivity which is introduced by elevating the temperature improves the Salmonella detection when employing the ELISA technique as well as when employing a traditional plating technique (i.e. the confirmation cultural protocol). EXAMPLE 6 Temperature dependency of the Ml-method of example 5. 63 processed food and feed samples were tested in a manner similar to Ml in example 5, with the exceptions that the primary selective enrichment was also performed at 40°C and 42°C, RVS was used instead of RV and incubated at 42°C and TTB was also incubated at 42°C. 18 of the samples tested were feeds in which Salmonella had been isolated previously. The remaining 45 samples, compri¬ sing 9 samples of blanched vegetables, 7 samples of cocoa, 5 samples of pet food, 4 samples of crustaceans, 9 samples of prepared meals, 9 samples of soups and 2 samples of desic¬ cated coconut, had not been investigated previously. The results are reported in table 11: TABLE 11 Confirmed ELISA-1 positives using Ml Temperature Total number of samples 40 °C 41°C 42°C 63 10 12 11 Hence, the Ml enrichment method is uniformly efficient with respect to detect Salmonella in processed products in the temperature range from 40°C to 42°C. As in example 5, no false positives have been observed. EXAMPLE 7 Primary selective enrichment and determination of Salmonella in naturally contaminated samples of meat and bone meal and dried blood albumin using the methods M2 and M3. A total of 89 feed samples of which a few by the supplier were reported to be contaminated with Salmonella were inves¬ tigated for the presence of Salmonella as follows: M2: From each sample a 10 g portion was transferred to 160 ml BPW supplemented with 2.5 μg/ml μg novobiocin and was incubated at 37°C for 4 hours. Then the temperature was adjusted to 41°C and the incubation was continued for 15 hours. From each enrichment broth a portion of 0.5 ml was transferred to 10 ml of MX4 and post-enriched at 41°C for 4 hours. The MX4 was then heated in boiling water for 15 minutes and cooled under tap water prior to conducting an ELISA-1 assay. ELISA posi¬ tive samples were verified by transferring 0.1 ml from the primary enrichment broth (BPW) to 10 ml RVS broth and 1.0 ml to 10 ml TTB. The tubes containing RVS and TTB were incubated at 42°C and 43°C, respectively, for 20-24 hours. From RVS and TTB a loopful was streaked onto BGA and XLD which were incu¬ bated at 37°C for 18-24 hours. Suspicious colonies were inoculated in TSI and LIA and confirmed serologically with polyvalent O-serum and H-serum. Still dubious isolates were further identified using the API-20E system. M3: A similar modus operandi as in M2 was employed for another batch of the same samples with the exception that the incuba¬ tion temperature was elevated to 43°C instead of 41°C. Finally, the samples were investigated using a standard cultural protocol: 10 g from each sample was transferred to 160 ml BPW and incubated at 37°C for 18-24 hours. Then portions of 0.1 ml and 1.0 ml of the enrichment broth were transferred to 10 ml RVS broth and 1.0 ml to 10 ml TTB, respectively. The tubes containing RVS and TTB were incubated at 42°C and 43°C, respectively, for 20-24 hours. From RVS and TTB a loopful was streaked onto BGA and XLD which were incubated at 37°C for 18-24 hours. Suspicious colonies were inoculated in TSI and LIA and confirmed serologically with polyvalent 0-serum and H-serum. Still dubious isolates were further identified using the API-20E system. The results are presented in table 12: TABLE 12 Number of Salmonella positives Total num- Positives using ber of Confirmed ELISA-1 Confirmed ELISA-1 the standard cul- saxπples positives using 2 positives using M3 tural protocol 89 6 4 4 The method M2 detects Salmonella in 50% more samples than the standard protocol. By increasing the temperature-level to 43°C (M3) instead of 41°C (M2) the number of positive samples is reduced to a level comparable to that of the standard protocol. However, 2 false-positive samples are detected when employing M2 while only one false-positive is detected by M3. Hence, the increased incubation temperature results in a increased selectivity, but a decreased sensitivity. EXAMPLE 8 Primary selective enrichment and determination of Salmonella in spiked samples of spices. A total of 8 samples of spices (pepper, curry, paprika, powdered mustard, tandoori) was investigated as follows: Two portions of 6.25 g of each spice-sample were transferred to 2 flasks each containing 200 ml of BPW supplemented with 2.5 μg/ml novobiocin. To one of the portions a capsule con¬ taining milk powder contaminated with about 5 CFU (colony forming units) Salmonella panama (the capsules were obtained from the National Institute of Public Health and Environ¬ mental Protection, Bildhoven, The Netherlands) . All flasks were incubated at 37°C for 4 hours whereafter the incubation was continued for 15 hours at 41°C. Then 1 ml was transferred to 10 ml MBN and incubated 3 hours at 42°C and subsequently heat-treated in boiling water for 50 minutes. After cooling the samples were subjected ELISA-1. All samples (both ELISA positives and negatives) were verified by transferring 0.1 ml from the primary enrichment broth (BPW) to 10 ml RVS broth. The tubes were incubated at 42°C for 20-24 hours. A loopful was streaked onto BGA and XLD which were incubated at 37°C for 18-24 hours. Suspicious colonies were inoculated in TSI and LIA and confirmed serologically with polyvalent 0-serum and H-serum. Still dubious isolates were further identified using the API-20E system. Results are given in table 13: TABLE 13 Number of Salmonella positives Total number of Inoculated samples Con- ϋn-inoculated samples samples firmed ELISA-poεitives Confirmed ELISA-poεitiveε δ As a conclusion, the method detects Salmonella panama in 7 of 8 spiked samples of spices. In the remaining spiked sample Salmonella could not be detected by neither ELISA nor by the confirmation procedure. However, it is not inconceivable that this indicates that the capsule was deprived of Salmonella . One of the un-inoculated samples (12.5%) gave a false-posi- tive result by the ELISA. REFERENCES Anonymous, 1980, Determination of the number of sulphite- reducing clostridia in foods. Nordic committee on food analy¬ sis, Helsinki. Method no. 56. Beumer R R, Brinkman E, Rombouts F M, 1991, Int. J. Food Microbiol. 12, pp. 363-374. Cowan S T, 1974, Cowan and Steel's Manual for the identifica¬ tion of medical bacteria. Cambridge University Press, Cam¬ bridge, Second ed. p. 153. D'Aoust J-Y, Sewell A M, 1988a, J. Food Protect. 51, pp. 853- 856. D'Aoust J-Y, Sewell A M, 1988b, J. Food Protect. 51, pp. 538- 541. D'Aoust J-Y, Sewell A M, Greco P, 1991, J. Food Protect. 54, pp. 725-730. Emswiler-Rose B, Gehle W D, Johnston R W, Okrend A, Moran A, Bennett B., 1991, J. Food Sci. 49, pp. 1018-1020. Entis P, 1986, Membrane filtration systems. In: Pierson M D and Stern N J (Eds.), Foodborne Microorganisms and their toxins: Developing methodology. Marcel Dekker, New York, NY, and Basel, pp. 91-106. Hadfield S Q, Lane A, Mcillmurray M B, 1987, J. Immun. Met. 97, pp. 153-158. Holbrook R, Anderson J M, Baird-Parker A C, Dodds L M, Sawhney D, Stuchbury S H, Swaine D, 1989, Lett: Appl. Micro¬ biol. 8, pp. 139-142. Kδhler & Millstein, Nature 256, 1975, p. 495. Nielsen P E et al . , 1991, Science 254, pp. 1497-1500. Notermans S, Werrmars K, 1991, In. J. Food Microbiol. 12, pp. 91-102. Smith P J, Boardman A, Shutt P C, 1989, J. Appl. Bacteriol. 67, pp. 575-588. Vassiliadis P, 1983, J. Appl. Bacteriol. 54, pp. 69-76. Wolcott M J, 1991, J. Food Protect. 54, pp. 387-401.

Claims: CLAIMS 1. A method for the determination of bacteria belonging to the genus Salmonella in a sample, the method comprising an enrichment procedure which comprises either 1) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, tetrathionate and/or another selec¬ tive substance different from selenite being added to or generated in the medium before, simultaneously with or after the transfer, and keeping the resulting mixture at a temperature of at the most 38°C for a period of time after the transfer of the sample (pre-enrichment period) and then increasing the temperature of the mixture to 39- 43°C and keeping the mixture at the increased temperature of 39-43°C for a period of time after the increase of the temperature (enrichment period) , or 2) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, the growth medium with the sample being kept at a temperature of 39-42.5°C, tetrathionate and/or another selective substance different from sele¬ nite being added to or generated in the medium before, simultaneously with or at the most 8 hours after the transfer, and keeping the resulting mixture at a tempera¬ ture of 39-42.5°C for a period of time from the transfer (enrichment period) , and then performing a determination to identify and/or quan¬ tify Salmonella present in the enrichment medium after the proliferation, the determination comprising an assay step which is based on the identification and/or quantification of a target molecule or a molecular interaction involving a target molecule and which is different from traditional agar plating techniques as defined herein, the conditions of the enrichment procedure being so adapted to the determination that a test (test 1) comprising the enrichment procedure and the determination wherein the selective enrichment medium has been inocu¬ lated with a strain of Salmonella to a starting concen¬ tration of about 15 cells/ml and 10% randomly selected minced raw meat has been added to the enrichment medium at the beginning of the enrichment period and the resul¬ ting mixture has been maintained at the temperature or the temperatures for the enrichment period will produce, in the determination, a positive result in at least 90% of all cases when testing a panel of randomly chosen Salmonella serotypes, and a test (test 2) comprising the enrichment procedure and the determination wherein the selective enrichment medium has been inocu¬ lated at the beginning of the enrichment period with a strain of one of the non- Salmonella species Citrobacter freundii , Escherichia coli , and Enterobacter cloacae, to a starting concentration thereof of about 100 cells/ml, the selective enrichment medium being substan- tially free from microorganisms other than the non- Salmo¬ nella strain inoculated, and the resulting mixture has been maintained at the temperature or the temperatures for the enrichment period will give rise to a percentage of false positives in the assay of at the most 15% within each species when testing a panel of 20 strains randomly selected from the non-Salmonella species. 2. A method according to claim l, wherein the temperature is in the range between 40 and 42°C, preferably between 40.5 and 41.5°C, during at least a substantial part of the enrichment period. 3. A method according to claim 1 or 2, wherein the tetrathio¬ nate and/or another selective substance different from sele¬ nite is added to or generated in the medium at the most 4 hours, such as at the most 2 hours, at the most 1 hour, and at the most 10 minutes after the transfer. 4. A method according to any of the preceding claims, variant 2) , wherein the only selective substance which is being added to or generated in the medium before, simultaneously with or after the transfer is novobiocin. 5. A method according to claim 4, wherein the concentration of novobiocin in the resulting mixture is in the range of about 1 to 100 μg per ml, such as in the range of about 1-20 and 2-13 μg per ml. 6. A method according to any of claims 1-3, variant 1), wherein the duration of the pre-enrichment period is in the range of from 10 minutes to 8 hours, such as in the range of -7 hours, 1-6 hours, 2-6 hours, and 3-5 hours, and prefer¬ ably the duration is about 4 hours. 7. A method for the determination of bacteria belonging to the genus Salmonella in a sample, the method comprising an enrichment procedure which comprises transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, tetrathio- nate being added to or generated in the medium before, simul¬ taneously with or at the most 3 hours after the transfer, and keeping the resulting mixture at a temperature of about 36- 39°C for a period of time after the transfer of the sample (enrichment period) , and then performing a determination to identify and/or quan- tify Salmonella present in the enrichment medium after the proliferation, the determination comprising an assay step which has a duration of at most 7 hours and which is based on the identification and/or quantification of a target molecule or a molecular interaction involving a target molecule and which is different from traditional agar plating techniques as defined herein, the conditions of the enrichment procedure being so adapted to the determination that test 1 as defined in claim 1 will produce, in the determination, a positive result in at least 90% of all cases when testing a panel of randomly chosen Salmonella serotypes, and that test 2 as defined in claim 1 will give rise to a percentage of false positives in the assay of at the most 15% within each species when testing a panel of 20 strains randomly selected from the non- Salmonella species. 8. A method according to claim 7, wherein the temperature is in the range between 36°C and 39°C during at least a substan¬ tial part of the enrichment period. 9. A method according to claim 7 or 8, wherein the tetrathio- nate is added to or generated in the medium at the most 1 hour after the transfer, such as after at the most 5 minutes. 10. A method according to any of the preceding claims, which is calibrated against the standard protocol NMKL no. 71 (Nordic Committee on Food Analysis method no. 71, 1991, fourth edition, seventeenth printing) , with the exceptions that RVS as defined herein is used instead of RV as defined herein and RVS is incubated at 42°C and that XLD as defined herein is also used as a plating medium, in such a manner that the determination results in at least 80% true positive results as defined herein compared to the standard protocol, and gives rise to at the most 10% of false positive results as defined herein when testing 100 samples of minced meat (test 3) , and the weight of the portion of sample to be tested by each of the two methods being 25 g, the 100 samples being provided from 10 different retails, each of which delivers 10 different samples, 20 of the samples provided having been inoculated with about 15 Salmonella typhimurium cells per sample and 20 of the samples provided having been inoculated with about 15 Salmonella enteri titis cells per sample. 11. A method according to any of the preceding claims, where¬ in the sample is different from a processed product as defined herein. 12. A method according to claim 10 or 11, wherein the deter¬ mination gives rise to at least 85% true positive results compared to the standard protocol in test 3, such as at the least 90%, 92%, 95%, 97%, 98%, 99%, and 100% true positive results. 13. A method according to claim 12, wherein the determination gives rise to at least 101% true positive results compared to the standard protocol in test 3. 14. A method according to any of claims 10-13, wherein the determination gives rise to at most 8% false positive results in test 3, such as at most 5%, 3%, 2%, and 1% false positive results. 15. A method according to claim 14, wherein the determination gives rise to 0 false positive results in test 3. 16. A method according to any of the preceding claims, where¬ in the determination gives rise to at least 92% true positive results in all cases of test 1, such as at least 95%, 97%, 98%, 99%, 99.5%, and 99.9% true positive results. 17. A method according to any of the preceding claims, where¬ in the determination gives rise to at most 12% false positive results in test 2, such as at most 10%, 7%, 5%, 3%, 2%, 1%, and % false positive results. 18. A method according to any of the preceding claims, where¬ in the concentration of tetrathionate in the resulting mix¬ ture is in the range of about 5-40 mM, such as in the range of about 7-35 mM, 9-30 M, 11-28 mM, 13-26 mM, 14-25 mM, 15- 23 mM, 16-22 mM, 17-21 mM, and 18-20 mM. 19. A method according to any of the preceding claims, where¬ in the sum of the time of the enrichment procedure and the determination step has a duration of at most 56 hours, such as a duration of at most 48 hours, 40 hours, 34 hours, 32 hours, 28 hours, 24 hours, 22 hours, and 20 hours. 20. A method according to any of the preceding claims, where¬ in the duration of the enrichment period or, with respect to variant 1) , the sum of the pre-enrichment period and the enrichment period, is 10-48 hours, such as a duration of 15- 30 hours, and 17-24 hours. 21. A method for the determination of bacteria belonging to the genus Salmonella in a sample, comprising performing an enrichment procedure which comprises either a) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3 and containing substantially no bacterial growth-inhibiting substance, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time of at least 1 minute (pre-enrichment period) , and then ' increasing the temperature of the mixture to 39.5-43°C and optionally adding novobiocin and/or another selective substance different from selenite and keeping the mixture at the increased temperature of 39.5-43°C for a period of time from the temperature increase (selective enrichment period) , or b) transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, novobiocin and/or another selective different from selenite substance being added to the medium before, simultaneously with or after the transfer, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time from the transfer or the addition of novobiocin or another selective substance different from selenite, whichever the later (pre-enrich- ment period) , and then increasing the temperature of the mixture to 39.5-43°C and optionally adding novobiocin or another selective substance different from selenite and keeping the mixture at the increased temperature of 39.5-43°C for a period of time from the temperature increase (selective enrichment period) , and then performing a determination to identify and/or quan¬ tify Salmonella present in the enrichment medium after the proliferation. 22. A method according to claim 21, wherein the duration of the pre-enrichment period is at least )4 hour, such as 1-10 hours, 1-8 hours, 2-6 hours, 3-5 hours, and 3 -4 hours, and preferably the duration is about 4 hours. 23. A method for the determination of bacteria belonging to the genus Salmonella in a sample, comprising performing an enrichment procedure which comprises transferring the sample to an aqueous growth medium for Salmonella, the growth medium being buffered to a pH between 5.6 and 9.3, novobiocin being added to the medium before, simultaneously with or after the transfer, and keeping the resulting mixture at a temperature of at most 39.0°C for a period of time from the transfer or the addition of novobiocin or another selective substance different from selenite, whichever the later (enrichment period) , and then performing a determination which has a duration of at the most 7 hours to identify and/or quantify Salmonella present in the enrichment medium after the proliferation. 24. A method according to any of claims 21-23, wherein the determination comprises an assay step which is based on the identification and/or quantification of a target molecule or a molecular interaction involving a target molecule and which assay step is different from agar plating as defined herein. 25. A method according to any of claims 21-24, wherein the conditions of the enrichment procedure are so adapted to the determination that a test (test 4) comprising the enrichment procedure and the determination wherein the aqueous growth medium has been inoculated with heat-treated cells of a strain of Salmonella to a starting concentration of about 1000 heat-treated cells/ml and 5% non-fat dry milk has been added to the medium at the beginning of the enrichment procedure will produce, in the determination, a positive result in 90% of all cases when testing a panel of ran¬ domly chosen Salmonella serotypes, and a test (test 5) comprising the enrichment procedure and the determination, wherein the aqueous growth medium has been inoculated with a strain of one of the non-Salmonel¬ la species 5 Citrobacter freundii, Escherichia coli, and EfrteroJacter cloacae, to a starting concentration thereof of about 100 cells/ml at the beginning of the enrichment procedure will give 10 rise to a percentage of false positives in the determina¬ tion of at the most 25% within each species of a panel of 20 randomly selected species of the of the non-Salmonella strains. 26. A method according to any of claims 21-25, which is 15 calibrated against the standard cultural protocol NMKL no. 71 (Nordic Committee on Food Analysis method no. 71, 1991, fourth edition, seventeenth printing) in such a manner that the determination results in at least 80% true positive results compared to the standard protocol, and gives rise to 20 at the most 10% of false-positive results as defined herein when testing (test 6) a total of 50 samples of 50 g of milk powder randomly chosen with respect to batch and type, each sample being divided in a set of two parts of 25 g, one part of each set being subjected as sample to the method according ' 25 to any of claims 21-25 and the other part of each set being subjected as sample to the standard cultural protocol, 25 of the 50 sets of 25 g parts being spiked in the following manner: one 25 g part of the set, subjected to the standard 30 cultural protocol, is supplemented by adding, at the beginning of the enrichment procedure of the protocol, 0.1-1 g non-fat dry milk containing about 5 CFU Salmonel ¬ la panama or Salmonella typhimurium to the aqueous growth medium used in the protocol, the other 25 g part of the set, subjected to the method according to any of claims 21-25-, is supplemented by adding, at the beginning of the enrichment procedure, 0.1-1 g non-fat dry milk containing about 5 CFU Salmonel - la panama or Salmonella typhimurium to the aqueous growth medium. 27. A method according to claim 26, wherein the determination gives rise to at least 85% true positive results compared to the standard protocol in test 6, such as at least 90%, 92%, 95%, 97%, 98%, 99%, and 100% true positive results. 28. A method according to claim 27, wherein the determination gives rise to at least 101% true positive results compared to the standard protocol in test 6. 29. A method according to any of claims 26-28, wherein the determination gives rise to at most 8% false positive results in test 6, such as at most 5%, 3%, 2%, and 1% false positive results. 30. A method according to claim 29, wherein the determination gives rise to 0 false positive results in test 6. 31. A method according to any of claims 21-30, wherein the sum of the time of the enrichment procedure and the determi¬ nation step has a duration of at most 56 hours, such as a duration of at most 48 hours, 40 hours, 32 hours, 28 hours, 24 hours, 22 hours, and 20 hours. 32. A method according to any of claims 21-31, wherein the determination gives rise to at least 92% true positive results in all cases of test 4, such as at least, 95%, 97%, 98%, 99%, 99.5%, and 99.9% true positive results. 33. A method according to any of claims 21-32, wherein the determination gives rise to at most 20% false positive results in test 5, such as at most 15%, 10%, 6%, 3%, 2%, 1%, • _*%. 34. A method according to any of claims 21-33, wherein the sample is a processed product as defined herein. 35. A method according to any of claims 21-34, wherein the duration of the enrichment period or, with respect to variant a) or b) , the sum of the pre-enrichment period and the selec¬ tive enrichment period, is 10-48 hours, such as a duration of 15-30 hours, and 17-24 hours. 36. A method according to any of the preceding claims, wherein the determination step comprises an immunological reaction. 37. A method according to claim 36, wherein the determination step comprises an assay selected from the group consisting of an immune assay, such as a Radio Immune Assay (RIA) , an Enzyme Immune Assay (EIA) , an Enzyme Linked Immune Sorbent Assay (ELISA) , a Fluorescence Antibody technique (FA) , and an immune assay comprising the use of liposomes, micelles or liposome-like particles in the detection phase; an assay involving immune immobilisation; an assay involving immune agglutination such as latex agglu¬ tination; a DNA/DNA-hybridisation assay; a RNA/RNA-hybridisation assay; and a DNA/RNA-hybridisation assay. 38. A method according to any of claims 1-35, wherein the determination step comprises a polymerase chain reaction (PCR) . 39. A method according to any of claims 1-35, wherein the determination step comprises the use of peptide nucleic acids (PNA) . 40. A method according to any of claims 1-35, wherein the determination step comprises the use of lectines. 41. A method according to any of claims 1-35, wherein the determination step comprises the use of bacteriophages, such as the bacteriophage Felix 01. 42. A method according to any of claims 1-35, wherein the determination step comprises a metabolic conversion by the Salmonella of a substance which results in a change in the electric resistance or impedance of the medium containing the Salmonella and wherein the detection of the Salmonella is accomplished by measuring this change. 43. A method according to any of claims 1-35, wherein the determination step comprises an assay for the ability of Salmonella to migrate on or through an agar matrix. 44. A method according to any of claims 1-35, wherein the determination step comprises an assay involving a filtration step, wherein the bacteria are separated from the medium and are retained on a filter, such as an assay involving a hydrophobic grid membrane filter method (HGMF) . 45. A method according to any of claims 1-35, wherein the determination step comprises an assay involving a radiometric method. 46. A method according to any of claims 1-35, wherein the determination step comprises an assay involving a chromatographic separation. 47. A method according to any of the preceding claims, where- in the determination step involves a selective post-enrich¬ ment. 48. A method according to claim 47, wherein the selective post-enrichment has a duration of 2-6 hours, such as a dura¬ tion of 2.0-4.5 hours, 2.5-3.5 hours, and preferably about 3 hours. 49. A method according to any of the preceding claims, where¬ in the aqueous growth medium for Salmonella have a concentra¬ tion of selenite corresponding to at the most the selenite concentration in a 0.5% w/v sodium hydrogen selenite so- lution, preferably a selenite concentration of 0% w/v.

Inventors: GLENSBJERG MARTIN, HANSEN FLEMMING, GLENSBJERG, MARTIN, HANSEN, FLEMMING
Applicants: FOSS ELECTRIC AS, GLENSBJERG MARTIN, HANSEN FLEMMING, FOSS ELECTRIC A/S, GLENSBJERG, MARTIN, HANSEN, FLEMMING
Application year: 1994
Main classification: C12Q1
IPC codes: C12N15, C12Q1, C12R1, G01N33